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Erickson Slow Cooker White Chicken Chili

A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.

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Erickson Slow Cooker White Chicken Chili
Prep
15 min
Cook
380 min
Total
395 min
Yield
6 servings

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

Directions

  1. 1. Add chicken, beans, green chiles, onion, garlic, stock, cumin, oregano, paprika, and salt to slow cooker.
  2. 2. Cook on LOW 6 hours.
  3. 3. Shred chicken and return it to the pot.
  4. 4. Stir in cream cheese and corn; cook 15 to 20 minutes until creamy and hot.
  5. 5. Finish with lime juice and adjust seasoning.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Keep something good cooking.

More Slow Cooker / Chicken / Chili recipes ↗